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Heat the oil in a large skillet over medium-low heat. Add the scallions and the thick bok choy stems and cook for five minutes, stirring. Add the greens and cook for another 5 minutes, stirring occasionally, or until stems and leaves are tender. Add the cherry tomatoes and heat for a minute. Toss with Teriyaki sauce and serve.

Variation: Use other hearty greens, such as Napa cabbage or kale, giving similar advance heat to the stems before adding the greens.